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chicken keema recipe

Chicken Keema Recipe

A quick, flavorful, and protein-rich minced chicken curry made with warming spices, aromatics, and fresh herbs. Perfect for busy weeknights or meal prep!
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4
Course: chicken
Cuisine: Indian, Pakistani, South Asian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams 1.1 lb ground chicken — fresh for best texture
  • 2 tablespoons oil vegetable, mustard oil, or ghee — for cooking
  • 1 medium onion — finely chopped
  • 2 teaspoons ginger-garlic paste — for depth of flavor
  • 2 medium tomatoes — finely chopped
  • 1 –2 green chilies — finely chopped adjust for spice preference
  • 1/2 teaspoon turmeric powder — for color and health benefits
  • 1 teaspoon ground cumin — adds earthiness
  • 1 teaspoon ground coriander — warm citrusy flavor
  • 1 teaspoon garam masala — aromatic spice blend
  • Salt — to taste
  • Fresh cilantro — chopped for garnish
  • Optional: 1/2 cup green peas — for sweetness and color
  • Optional: Juice of half a lemon — for brightness at the end

Equipment

  • 1 Large Skillet — for cooking the keema
  • 1 Wooden Spoon — for stirring the mixture
  • 1 Chopping Board — for prepping the vegetables
  • 1 Knife — for chopping onions, garlic, and chili
  • 1 Measuring Spoons — for measuring spices
  • 1 Bowl — for mixing spices or prepping ingredients

Method
 

  1. Heat oil in a large skillet over medium heat. Add chopped onions and sauté until golden brown, about 5–6 minutes.
  2. Add the ginger-garlic paste and green chilies. Sauté for another 1–2 minutes until fragrant.
  3. Stir in the chopped tomatoes and cook until they soften and the oil begins to separate, about 4–5 minutes.
  4. Add turmeric, cumin, coriander, and salt. Stir well to combine the spices.
  5. Add the ground chicken and break it apart with your spoon. Cook for 7–8 minutes, stirring frequently, until the chicken is no longer pink.
  6. Optional: Add green peas for sweetness and texture. Mix well.
  7. Sprinkle garam masala over the keema and stir to combine. Simmer for another 3–4 minutes to let the flavors meld together.
  8. Finish with freshly chopped cilantro and a squeeze of lemon juice, if using.
  9. Serve hot with naan, rice, or use as a filling for wraps or stuffed parathas. Enjoy!

Notes

  • For extra richness, cook in ghee or add a tablespoon of cream at the end.
  • Adjust spice levels to taste — add more green chilies for heat or reduce for a milder version.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Chicken keema freezes well! Make a double batch and freeze portions for busy weeknights.
  • Garnish with extra cilantro and serve with lemon wedges for an added fresh touch.
chicken keema recipe
chicken keema recipe
Enjoy every flavorful, spicy bite of this homemade chicken keema — a comforting, aromatic dish perfect for any day of the week. Bon appétit! 🍗✨